Fill a deep frying pan an inch and a half from the top with salted water and put oh high heat and bring to a boil then reduce heat to just a simmer.

2

Heat the olive oil in a large skillet over med high and sautee sausage until brown, then set on a plate to cool.

3

In that same pan, cook the shrimp until pink and set aside to cool. Remove pan from heat and set to the side while you prepare the ravioli.

4

In a med bowl, mix the cheese together with one clove of the garlic, salt and pepper.

5

Dice shrimp and sausage together and add to the bowl. Mix and taste for seasoning.

6

Lay one sheet of the won ton on a dry, flat surface and brush with egg. Place 1 tbsp of the mixture in the center. Brush another wrapper with egg and lay on top. Softly press the ravioli to lightly conform and trim the edges to allow enough wrapper to seal with a fork. Lightly press fork tines into the edges of the wrapper to seal. Repeat until mixture is out.

7

Return the sautee pan to med high heat and add the remaining Olive oil. Sautee shallots for 3 minutes.

8

Add garlic and sautee for 2 minutes.

9

Add wine and scrape the bits off the bottom of the pan.

10

Reduce by half and add stock.

11

Reduce by half and add cream.

12

Reduce until sauce has small bubbles.

13

Remove from heat and add butter and parsley.

14

In the pan with water, boil raviolis for about 2 minutes and remove to a wire rack.

15

Let dry for 2 minutes then add to the pan with sauce. Reheat pan but dont boil.

16

Use boiling water to cook Asapargus and serve with ravioli.

Ingredients

½lbShrimp (Peeled/Deveined)

½lbItalian Sausage out of the casing

1Pack of Won Ton Wrappers

3Cloves of Garlic Minced

2Shallots (finely diced)

½cupCream Sherry

¼cupHeavy Cream

½cupChicken Stock

2tbspButter

1cupRicotta Cheese

⅓cupParmesan Cheese (grated)

⅓cupSharp Provolone (grated)

1Bunch Asparagus

2tbspOlive Oil

Directions

1

Fill a deep frying pan an inch and a half from the top with salted water and put oh high heat and bring to a boil then reduce heat to just a simmer.

2

Heat the olive oil in a large skillet over med high and sautee sausage until brown, then set on a plate to cool.

3

In that same pan, cook the shrimp until pink and set aside to cool. Remove pan from heat and set to the side while you prepare the ravioli.

4

In a med bowl, mix the cheese together with one clove of the garlic, salt and pepper.

5

Dice shrimp and sausage together and add to the bowl. Mix and taste for seasoning.

6

Lay one sheet of the won ton on a dry, flat surface and brush with egg. Place 1 tbsp of the mixture in the center. Brush another wrapper with egg and lay on top. Softly press the ravioli to lightly conform and trim the edges to allow enough wrapper to seal with a fork. Lightly press fork tines into the edges of the wrapper to seal. Repeat until mixture is out.

7

Return the sautee pan to med high heat and add the remaining Olive oil. Sautee shallots for 3 minutes.

8

Add garlic and sautee for 2 minutes.

9

Add wine and scrape the bits off the bottom of the pan.

10

Reduce by half and add stock.

11

Reduce by half and add cream.

12

Reduce until sauce has small bubbles.

13

Remove from heat and add butter and parsley.

14

In the pan with water, boil raviolis for about 2 minutes and remove to a wire rack.

15

Let dry for 2 minutes then add to the pan with sauce. Reheat pan but dont boil.